Pork - The Good Plate - Store and Courses

Chile-Crusted Pork Roast Reverse-Seared

What’s on Your Plate Chile-crusted pork roast is done using the Reverse Sear method meaning the roast has time to absorb the rub and does not dry out. The crust does the flavor work. The method does everything else. I remember as a child hating roast pork because it was so dried out and overcooked …

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The techniques and methods taught in courses are based on the instructor’s personal experience and are intended for home cooks working in a properly equipped kitchen. Always follow safe food handling practices, use appropriate equipment in good working condition, and cook all proteins to FDA-recommended internal temperatures as provided in the course materials.

The Good Plate and Adrienne Boswell assume no responsibility for injury, property damage, smoke damage, food safety outcomes, or any other consequences resulting from the application of techniques taught in this course. Results will vary based on equipment, ingredients, altitude, and individual skill level. When in doubt, use a thermometer.

The Good Plate does not, nor will it ever, have recipes created by Artificial Intelligence (AI). All recipes developed, prepared and served are done so by humans. However, The Good Plate and mygood.recipes is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions, cooking/baking abilities, or if the Moon isn't in the Seventh House or Jupiter isn't aligned with Mars. Thank you for your understanding and share your good food.

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